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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Great with a salad for lunch. Reheats very well. Don't replace the swiss, and don't forget the parmesan/mayo topping. Trust me, they MAKE the dish! Ingredients:
16 ounces broccoli florets, cooked |
5 eggs, beaten |
1 (14 ounce) can evaporated milk |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
4 ounces swiss cheese, shredded |
2 tablespoons mayonnaise |
2 tablespoons parmesan cheese, grated |
Directions:
1. Preheat oven to 375.
2. In a medium bowl, combine broccoli, eggs, milk and spices.
3. Spray a shallow 2 quart casserole (or 2 pie plates) with nonstick cooking spray.
4. Pour egg mixture into casserole and sprinkle with swiss cheese.
5. Bake 35 minutes, or until a knife, inserted in the center, comes out clean.
6. In a small bowl combine mayonnaise and parmesan cheese.
7. Spread over the quiche and return to the oven.
8. Bake until lightly browned, about 5 minutes.
9. Remove from oven and allow to set for 10-15 minutes.
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